Sangue na Guelra

7 E 8 DE ABRIL NO RESTAURANTE A CANTINA DA ESTRELA

Sangue na Guelra 2013

A primeira edição do Sangue na Guelra aconteceu em 2013, durante o Peixe em Lisboa, no restaurante A Cantina da Estrela, nos dias 7 e 8 de Abril.

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Cantina da Estrela

João Rodrigues, David Jesus, Matteo Ferrantino, Florian Rühlmann, de Portugal, e Yoji Tokuyoshi e Leandro Carreira, de Itália e Londres respectivamente, apresentaram dois jantares memoráveis, com 11 pratos cada, harmonizados com vinhos José Maria da Fonseca.

Entre as várias propostas dos chefs uma merece um destaque especial: a scarpetta de Yoji Tokuyoshi, que ele harmonizou com Água das Pedras, patrocinador oficial do Sangue na Guelra, em vez de vinho. Servida com toda a delicadeza numa flute de champanhe e não num copo de água, Pedras foi uma escolha que surpreendeu a sala, mas cuja explicação apaixonada de Enrico Vignolli, também da Osteria Francescana, recordou os presentes que é em Portugal que nasce uma das mais raras e melhores águas com gás natural do mundo, que tem conquistado cozinheiros, gastrónomos, sommeliers e críticos de toda a parte.

Na cozinha, juntaram-se dezenas de jovens cozinheiros, profissionais e aprendizes, que simplesmente quiserem estar presentes e ajudar. Alguns deles, a convite da equipa do Sangue, vieram directamente da Escola de Hotelaria  e Turismo de Lisboa (EHTL), com a qual A Cantina da Estrela partilha cozinhas e gabinetes de preparação, uma vez que o restaurante do Hotel da Estrela assenta no conceito restaurante-escola.

O serviço de mesa, quase sempre em segundo plano, foi desenhado e liderado por um convidado muito especial: o Paulo Luz, chefe de sala do Vila Joya, cuja dedicação e profissionalismo são, desde há muito, uma inspiração para nós. Na roda, na sala,  na selecção de vinhos, foi ele o homem do leme. E também aqui se juntaram mais de uma dezena de jovens profissionais: gente do Belcanto, do Feitoria, do Vila Joya e um grupo de estudantes da EHTL – os nossos “sete mangníficos” – a quem foi proporcionado um estágio intensivo de cinco dias com o Paulo Luz no Vila Joya para se prepararem para o Sangue. Durante as duas noites o ambiente, quer na cozinha quer na sala, o entusiasmo e uma alegria contagiantes, foram reveladores da irreverência própria da juventude. Ali, correu muito sangue na guelra…

Paulo Luz

No dia que antecedeu o primeiro jantar, os chefs do Sangue fizeram uma apresentação e um showcooking no auditório, lotado, do Peixe em Lisboa. O tema escolhido foi a Cavala e a apresentação deste mal amado da mesa dos portugueses esteve a cargo de Pedro Bastos, da Nutrifresco, patrocinador exclusivo de peixes e mariscos dos dois jantares, e que relatou à audiência o dia-a-dia deste curioso animal… . A seguir, fizeram-se as mais variadas experiências: cavala fumada, marinada e chá de cavala!

Finalmente, uma palavra para Enrico Vignolli. Faz parte do núcleo duro do Osteria Francescana, mas esteve connosco em nome do Il Postrivoro. O Enrico, incansável e paciente, respondeu a todas as nossas dúvidas, indicou-nos caminhos, partilhou connosco a sua paixão pela comida e o modo como a pensa. Ele foi a nossa maior inspiração, foi quem nos desafiou e motivou para fazer o Sangue.

Leo Carreira
Estudantes da EHTL
oana Moura e Sara Fernandes e

 

7 de Abril

 

8 de Abril

Chefs

  • Carlos Fernandes

    , Michelin

    Sou o mais novo dos convidados do Sangue na Guelra, trabalho em Tenerife, Espanha, no restaurante M.B. (Martin Berasategui), distinguido com duas estrelas Michelin. Estudei na Escola de Hotelaria e Turismo de Lisboa, trabalhei no Hotel Lapa Palace, parti para Espanha e estou desde 2012 nas Canárias. Recebi com surpresa o convite para fazer parte do Sangue na Guelra e prometo extravagância, técnica e arriscar com muitas ganas! Uma das minhas maiores inspirações é o Francisco Gomes, o convidado de pastelaria da segunda noite deste evento, estamos entre amigos, portanto.

Dishes

The wonders of our chefs

Sangue na Guelra 2013

had the sponsorship of

Prato01
7TH AND 8TH APRIL IN A CANTINA DA ESTRELA RESTAURANT

Young Chefs with Guts 2013

The first edition of Young Chefs with Guts happened in 2013, on the occasion of Lisbon Fish and Flavours Festival, in A Cantina da Estrela Restaurant, 7th and 8th April.

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Cantina da Estrela

João Rodrigues, David Jesus, Matteo Ferrantino, Florian Rühlmann, from Portugal, and Yoji Tokuyoshi and Leandro Carreira, from Italy and London each, have featured two memorable dinners with eleven dishes each, combined with wines by José Maria da Fonseca.
Amongst the several proposals offered by the chefs, one in particular deserves a special mention: scarpetta by Yoji Tokuyoshi, which he has harmonised with Água das Pedras, the official sponsor of Young Chefs with Guts. Yoji favoured sparkling water instead of wine. Served with extreme delicacy in a champagne flute instead of a water glass. Pedras was a surprising choice for the diners. However, Enrico Vignoli, from Osteria Francescana, explained passionately to the audience that Portugal holds one of the most rare and best natural sparkling water springs in the world, winning the heart of cooks, gastronomes, sommeliers and food critics from all over the world.
Back in the kitchen, dozens of cooks, professionals and apprentices have come simply for the sake of observing and learning. The Young Chefs with Guts team has invited some of them directly from the School of Hospitality and Tourism of Lisbon. A Cantina da Estrela shares kitchen and food preparation chambers with the school, since this hotel restaurant is based on the concept of a school restaurant.

Paulo Luz

The table service, often regarded on a second level, was designed and leaded by a very special guest: Paulo Luz, head waiter from Vila Joya. His dedication and professionalism have always been an inspiration to us. Backstage in the kitchen, in the dining room, in the wine selection, he was the steersman. Another dozen young professionals from Belcanto, Feitoria, Vila Joya and a group of students from the School of Hospitality and Tourism of Lisbon have joined forming “the magnificent seven”. They earned a five-day intensive traineeship with Paulo Luz at Vila Joya to get ready for Young Chefs with Guts. For two nights, the atmosphere, both in the kitchen and in the dining room, the enthusiasm and the contagious joy revealed the youth irreverence. We felt clear engagement …

Leo Carreira
Estudantes da EHTL
oana Moura e Sara Fernandes e

 

7th of April

 

8th of April

Chefs

  • Chef Leandro carreira

    Leandro Carreira

    Viajante, Michelin

    Leo Carreira is a major talent of Portuguese cooking and member of Young Chefs with Guts team. He has studied in Portugal and then he hit the road. Firstly, he worked for several years at Mugaritz, in San Sebastián. Afterwards he was chef Nuno Mendes sous chef at Viajante in London. Nowadays he is travelling around the world and cooking in the most unlikely places next to the most incredible cooks, while preparing to start his own project in London. Anyway, Leo needs no further introduction.

  • Chef Florian Rühlmann

    Florian Rühlmann

    Ocean, Michelin

    I started working in a kitchen at the age of 16, after completing 10th grade. I always enjoyed cooking, so it was exactly what I was looking for. I owe my grandmother this passion for food and gastronomy. She was an excellent cook, very thoughtful with products and its preparation. I am from Leipzig and I met chef Hans Neuner at Adlon Hotel, in Berlin. We had just started working there and we felt immediately close to each other: we worked well together and we like to exchange ideas. But honestly, working with Hans is not easy at all! He is very demanding and strict. Furthermore, he is never happy with the result. After so many years side by side, I truly understand him. However, it is a continuous challenge and a never-ending discovery.  This process keeps going even when we are not at work, because we travel together to visit restaurants and meet chefs, products and flavours…  Being a chef is a very hard work, but also very funny and rewarding. I like regional cooking, with local products and cultural references. Therefore, my favourite product is the sardine because we have loads in Algarve! But I also like cooking, and eating, vegetables and all sorts of fish and mussels. The key element in a dish is always the product. It is a very simple rule. I love my work: food makes us happy!

  • Chef João Rodrigues

    João Rodrigues

    Feitoria, Michelin

    I never though cooking would be a way of life, but I always cooked and I always felt the pleasure of “lingering at the table”, friends dinners, family Sunday lunches, which inevitably went afternoon away. The first time I stepped in a kitchen I was 20 and it was in old Lisboa Plaza, where I worked while I was studying too. My first dish was Bacalhau à Braz, the bestseller. My elder sister was the first person asking me why I never though about becoming a professional chef. However my strongest influence was definitely my dad, who cooks very well and he has always been the family chef. He insisted on offering us different tastings: game, fish, fresh vegetables and herbs, brains, mushrooms caught by him, animal testicles… I met chef Cordeiro four years ago and the following year he invited me to open Feitoria. I think, somehow, we are chefs’ extension, they trust us greatly but we surely have to work hard to deserve it. I like to work with all kinds of fish, especially red mullets, barnacles and oysters… The sea. I surf since I was 14. I like hunting and I also play the guitar and bass. I had several bands, too much indie to be successful! I’m also fond of painting and drawing.

  • Chef Matteo Ferrantino

    Matteo Ferrantino

    Vila Joya, Michelin

    When people ask me if I like to work with chef Dieter Koschina, I usually answer, joking, that he is the one who likes to work with me! This is the reason why we are together for so many years. Obviously I love working side by side with him. He is creative, he likes experimenting new things, he grants me lots of freedom, he has sense of humour and we are friends! I started cooking when I was very young, influenced by my mother and grandmother. I’m also from a country with lots of fish, like Portugal. The first time I came to Portugal was with Dieter Koschina, in 2003. We met in Austria, where I worked. I stayed one year at Vila Joya and I went back to Austria. I worked at Ikarus, Hangar-7 (Salzburg), for three years, a very demanding restaurant, where there is a monthly guest chef, with a totally different cooking. It was an interesting experience having to learn so many techniques, trends and philosophies from each chef. There I had the opportunity to work with some of the best chefs in the world. In 2008, I met chef Koschina again and I ended up returning with him to Portugal and becoming his head chef, thanks to a lot of effort. Cooking is indeed my second love, if not the first, honouring my Italian roots!

  • Chef Yoji Tokuyoshi

    Yoji Tokuyoshi

    Osteria Francescana, Michelin

    I come from a seven generation-pharmacists’ family but I always knew I wanted to become a cook. I prepared my first dish at the age of eight. I put strawberries inside a cup in a marinade of milk and sugar for half an hour in the fridge. I was trying to imitate my grandmother.  I felt the love and care she used in everything she did and I learnt the meaning of believing deeply in something. I named a dish in her honour, “blood and ashes”, made with strawberries and milk. At the age of 18, I started working in a small Italian restaurant, in Tokyo, and at the same time, I did a two-year cooking course. In 2005, I went to Italy, for two weeks, to find a job. I was desperate and I could not get anything. I packed again and I went back to the airport. While I was waiting, I bought a food magazine to read. I opened it at random and I read an article about Osteria Francescana. I decided, right there, to make a last call and Massimo Bottura himself picked up the phone. I tore up the plane ticket to Tokyo and I caught the train to Modena. Since then, it’s been many hours, many days, lots of work, experience, practice and dedication until I became the sous-chef of Francescana. My cooking starts with an idea, an intuition, a thought, an image. I imagine a dish as a book, with several pages and chapters, new raw materials and concepts. I always strive to find a story and a meaning in everything I cook.

  • Chef David Jesus

    David Jesus

    Belcanto, Michelin

    I met José Avillez ten years ago in Pestana Palace Hotel. I worked there and José went for one-month traineeship. Today we are best friends and it is an honour to have become his partner. Working with him is extraordinary and inspiring. Cooking means knowledge and comfort to me. It is fascinating to observe and study the characteristics of each cooking, the differences and cultural influences as well to search the endless products yet to discover. Besides this I truly appreciate lingering at the table with family or friends. Everyday, at Belcanto, following a serious and continuous study, we are looking forward to go beyond our knowledge and offer more comfort and pleasure to those who come to our restaurant. Since early age I always felt interested for touching food and being in the kitchen, watching my parents cooking. Although they were not professionals, both my mum and dad cooked very well. The first dish I learnt to cook was Bacalhau com Natas (codfish with cream). My parents have encouraged me to develop a taste for food and cooking. So I ended up doing a training course in Cooking and Pastry in the School of Hospitality and Tourism of Lisbon. I love cooking roasted fish in the oven the Portuguese way. Yes, Portuguese fish is the best in the world!

Dishes

The wonders of our chefs

  • Navalha, merengue de limão e areia de algas
  • Sobremesa: chocolate e laranja, por Christina Shaffenacker
  • Sobremesa: chocolate e laranja, por Christina Shaffenacker
  • Do atum, tudo se come
  • Pargo-legítimo no forno revisitado
  • Bacalhau, trufa negra e pata negra
  • Chá Verde: peixes fumados, espargos, ervilhas, bróculos, agrião e suco concentrado de ervilhas, por Yoji Tokuyoshi
  • Lagostim, ervilha lágrima e flores de menta
  • Navalheira-azul, caviar, beringela, iogurte natural e amêndoa tenra
  • Sobremesa: galhos, areia, pedras, espuma, gelado, algas e conchas, citrinos e chocolate, por Joana Moura e Sara Fernandes
  • Pregado, foie gras, maçã e aipo
  • Salmonete, navalha e caldo de pimento e mexilhões
  • Sargo-veado, ameijoa-real e chuchu
  • Cantarilho com amêndoa verde e emulsão de azeite, Por Leandro Carreira
  • carabineiro do Algarve com gnocco e gema trufada
  • Sapateira com coral e manteiga tostada
  • Lingueirão, polvo-bebé, grão de bico, cepes e pata-negra
  • Atum, lírio-japonês com espargos e caviar
  • Perceves com água do mar e alface do mar, por Leandro Carreira

Sangue na Guelra 2013

had the sponsorship of

Perceves com água do mar e alface do mar